Mexican Corn Soup

2 pkg. frozen corn, thawed

2 cups water

1 lb zucchini, sliced or shredded

1 cup chopped green onions

2 cloves garlic, minced

2 tbs butter

1 tbs vegetable oil

7 oz can diced green chilies

Two 14 oz cans chicken broth

1/2 tsp thyme

Salt & pepper, Parsley

1 cup Monterey Jack cheese, shredded

Saute zucchini, onion, garlic in butter & oil until wilted. Stir in chilies. Add corn, broth, seasonings. Simmer maybe 1 hour add cheese, stir and simmer until melted. Serve with tortilla chips.

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Cajun Country -- New Iberia, Louisiana